Meet: fragrant myrrh or Spanish chervil. Fragrant chervil - a healthy and tasty seasoning

Today, site users are invited to get acquainted with interesting plant from the celery or umbrella family - the beautiful fragrant myrrh. The inconspicuous beauty of the plant, the melodic “name” and a host of other advantages make myrrh desirable on suburban area; especially appreciated as a plant for shady places.

Application

It is cultivated, easily run wild, spicy, medicinal, ornamental plant. They eat young fresh or boiled greens with a strong anise smell (seasoning for salads, soups, side dishes, low-calorie sweetener of dairy products, compotes), boiled (garnish for fish, meat dishes) or candied roots, fresh unripe seeds (salad flavoring).

For therapeutic purposes, the roots are used to regulate digestion and for coughing, grass as an emollient, disinfectant, wound healing, expectorant, for anemia, gastric diseases, especially in the elderly and children.

Accommodation in the country house

The plant is decorative throughout the growing season with fern-like carved leaves, white umbrellas of flowers, original fruits. With early spring forms a dense large bush of greenery, which is cut to the formation of stems 2-3 times per season. Recommended for planting in shady corners of the estate, which will lighten during the flowering period. It grows in one place for more than 10 years, gradually increasing in size. Distance between plants 40-50 cm. Prefers moist, well-drained soils. In the country, personal plot It is enough to have 1-2 plants.

Botanical reference

Myrrh fragrant, Spanish chervil ( Myrrhis odorata)
perennial fragrant herbaceous plant originally from Southern Europe. This is a rhizomatous plant with an erect, branched stem 1 to 2 m high! basal rosette leaves long-leaved, thrice-pinnate, stem - smaller. The flowers are small; white, fragrant, collected in complex umbrellas; bloom in June. The fruits are large, shiny olive-black, pointed stalks, ripen in August.

We, with my colleague friend, recently discussing the spread of fragrant myrrh in culture, came to the conclusion that she is still an infrequent guest at the dachas. But in many botanical gardens you can already meet her. There is another problem - myrrh is difficult to recognize immediately; it is very similar to other plants of the family. Nevertheless, I have already met her on the estates of the South Coast. Do you grow fragrant myrrh in the most shaded corners of the dacha? Did you recognize her?

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Chervil - spice and medicinal plant. This plant is valued for its high vitamin content, delicate flavor reminiscent of anise, and is recognized throughout the world as a valuable culinary spice. Chervil, as a spice, is used in meat dishes, in the preparation of fish, salads, cottage cheese and pasta dishes. This spice is especially loved by the French. From this article you will learn what chervil is, about its beneficial properties, how and where to apply it.

It is quite clear that not every layman knows such a herbaceous plant as chervil. Therefore, it is worth telling about it, returning it from oblivion.

What is chervil

Three thousand years ago, ancient people noticed wild plant with a pleasant taste and aroma, having chosen moist soils.

The first who began to use it in cooking and medicinal purposes became the Greeks and Romans. Although, it is worth noting that in Russia this culture was not bypassed.

On the this moment chervil of the genus kupyr from the umbrella family, or Anthriscus cerefolium, is known throughout the world and is cultivated in almost all European territory, in Central Asia, Turkey, Iran, Iraq, Crimea, Moldova, Transcaucasia, Rostov and Krasnodar region Russian Federation(better known as a snack or butenely kupyr).

The name itself, according to the results of numerous studies, comes from Greek and means "hello to you, leaf."

By appearance this annual herbaceous plant, growing up to half a meter in height, resembles parsley, but with thinner and more delicate leaves that have a pleasant anise smell and taste. But a relative of chervil is celery.

By the way, if the green part of parsley, that is, the leaves, can be dried and harvested for the winter, then this number does not work with chervil, because its aromatic qualities and important vitamin composition completely disappear.

At the moment, breeders bring out two types of garden kupyr:

sheet (also called openwork chervil); it uses exclusively dark green leaves of the ground part;

root (turnip chervil-root crop); here are some of its small tubers and it is permissible to dry for the winter for further use in the preparation of a variety of delicious dishes.

Composition of chervil

As a plant culture, chervil (all its parts) is a valuable source of:

• protein fractions (that is, vital energy);
• routine;
• ascorbic acid;
• glycosides;
• mineral salts (they are more useful than the minerals themselves);
• provitamin A (or carotene).

Thus, the leaves and roots of kupyr can be attributed to an important component that supports human health.

The calorie content of chervil per 100 grams of grass is 237 calories.

Useful properties of chervil

Due to its composition, chervil is used not only as a spice, but also for treatment. Due to the high content of provitamin A, chervil is widely used in traditional medicine.

The main value of carotenoids is their high antioxidant activity. Regular consumption of chervil in food will help restore the metabolism in the body, which may favorably affect the problem with overweight. Due to the presence of B vitamins, chervil can be used for depression, to improve memory.

It also has stimulating, diuretic, tonic, expectorant and astringent properties. This spice is useful for those who suffer from high blood pressure. Chervil has an impact on the formation of a healthy cardiovascular system, helps to stimulate the functioning of the kidneys and respiratory organs.

Preparations in the form of decoctions of chervil leaves are recommended for people suffering from liver disease, with gout, for lotions and washing tired eyes. In addition, chervil juice can be used to treat arthritis, edema, and skin diseases. Crushed herb leaves are applied to improve wound healing.

If you want to lose weight, prepare a tincture of fresh chervil leaves.

In summary, we can say that eating this plant and its tinctures (decoctions) are recommended for people suffering from:

• digestive disorders;
• high blood pressure (hypertension);
• gout;
• problems in the liver and kidneys;
• problems with the respiratory system (their work is stimulated);
• excess weight (if you want to lose weight, it is better to make and use a tincture of fresh leaves);
• eye infections and eye fatigue (in this case, a decoction of the leaves and stems of the plant is used for washing and lotions.

The use of chervil in cooking

Often this kind of spicy greens is used for the purpose of anise flavoring of various dishes.

Chervil is most common in French cuisine, where it is included in a mixture of classic spices of the fin-erb group (leaves are not dried, but only steamed, retaining the necessary aroma) and in a spicy bouquet of garni. That is why this green spice is also known as "French parsley", which was given not by the French, but by the British.

Usually fresh leaves are added:

Most best application chervil in cooking in salads. This spice should be added to soup and main courses 2-4 minutes before the end of cooking, as when high temperature taste, and most importantly, aroma, are quickly lost.

Vinegar can be infused on chervil to later flavor dishes with it.

Chervil root resembles elongated beets and parsnip root. It tastes more like parsnip, but the aroma is more like anise. Chervil root can be added to salads, to fortify cheeses.

Chervil goes well with onions, parsley, tarragon (tarragon). Do not mix it with thyme, cloves, basil.

In addition to being used as a spice and medicinal plant, chervil is used to repel mosquitoes and ants. Hang bunches of chervil in the house and "uninvited" guests will leave it.

It is better to harvest chervil by freezing. When dried, the aroma and properties of chervil are quickly lost. Chervil root can be stored for a long time in cool conditions.

Contraindications

Chervil is a spice. Therefore, a contraindication can only be an individual intolerance to this herb.

If chervil leaves are collected in wild nature, and not in your own garden (chervil is sown from May to June in several stages, the time interval for sowing should be 10–15 days), that is, there is a danger of confusing the kupyr with poisonous hemlock, which is very similar to the leaf part with useful chervil. Therefore, be careful when harvesting chervil in the forest.

Table nutritional value chervil, 100 grams
O useful properties chervil, how to choose and save it correctly, see the video of the program "Live healthy"

Botanical characteristic

Common chervil, in translation - Anthriscus cerefolium, another name: zhurnitsa, butel, kerbel, butenyl kupyr, demanded, gum, chervil-grass, snack, comb grass. Belongs to the umbrella family, belongs to the herbaceous annuals. The stem is straight, somewhat downy directly above the nodes.

The leaves are triangular in shape, tripinnate, the lobes of the leaves are broadly oval, pinnately incised. Flowers are painted in White color, collected in umbrellas, they are of a complex type with several rays. The corolla is five-petal, there are five stamens, two columns, the ovary is two-celled. The fruit is in the form of a two-seeded plant, it is somewhat laterally compressed, oblong, smooth, beak-shaped at the apex.

Common chervil (photo)

plant propagation

The plant is common in Asia and Europe. Common chervil mainly grows in thickets of shrubs, it can be seen on sunny slopes, this representative of the flora is also localized in weedy places. It is grown as a spice in vegetable gardens and used for culinary purposes.

Used part

Chervil grass is used in this plant, as it contains many useful material.

Collection and preparation

Harvesting of this herb is carried out during its flowering period. It is carefully cut into required quantity, after which they lay out enough thin layer on prepared spacious pallets. Then the raw material container is placed in a place where there is good ventilation, for example, you can place it under a canopy.

Every day it is recommended to stir up the grass so that moldy fungi do not have time to multiply in it, which can ultimately lead to rotting of raw chervil. If this drying technique does not suit you, you can do otherwise, you should use automated cameras.

AT drying chamber the grass will dry out much faster, for this you need to create optimal temperature conditions, in this case, you can limit yourself to 50 degrees. When the raw material is completely dry, it is taken out and packed in prepared containers, these can be paper bags or cardboard boxes.

After that, the container with the harvested chervil grass is placed in a dry room, where it will be stored for one year, after 12 months it is impossible to use expired raw materials, since it will not contain the proper amount of medicinal substances.

Cultivation and reproduction

The plant prefers well-drained, well-drained soil, while it is better to plant a zhurnitsa in a semi-shady place. If all are met the necessary conditions, then the common chervil will give a rather plentiful self-sowing, but if this does not happen, then the seeds are sown on permanent place in the spring, with their germination occurring in about two or three weeks.

What is the use of the common chervil plant?

Traditional healers use an infusion of this herb, while it must be used in the presence of dizziness, in diseases of the liver and stomach, and it is also effective in the pathology of the kidneys and bladder.

In addition to preparing herbal potions, fresh leaves of common chervil are used directly, since they have enough large quantity vitamins, which is important in the presence of spring beriberi.

It can also be noted that an infusion based on this herb can be taken orally if there are abscesses and boils on the skin. In addition, it is recommended to wash damaged skin with this drug.

Infusion recipe

To prepare a medicinal infusion from common chervil, you should use the raw materials of this plant. In this case, it will be needed in an amount of not more than 15 grams. First you need to grind the plant, here you can use a ceramic pestle and grind the required mass in a mortar.

After the raw material takes on a crushed appearance, you can pour it into a prepared dry container, it is best to use enamelware, since in this container the drug will not be oxidized and will retain the largest number useful ingredients.

Then the grass is poured with boiling water, while you need to boil 100 milliliters of water. Next, the container is covered with a tight lid, this will ensure the highest quality infusion of the medicinal liquid. After that, the container must be left to infuse for about 60 minutes.

After insisting, you should start filtering the drug. To do this, you can use a gauze cloth, through which it is recommended to pour the finished liquid into a dry dish. After that, you can use the infusion for medicinal purposes.

It is necessary to store the infusion only in cool conditions, respectively, after using the drug, it should be immediately removed in the refrigerator. It is recommended to sell it no later than three days from the date of its manufacture, otherwise it will undergo a fermentation process, respectively, its medicinal qualities will be lost.

Conclusion

In addition to the fact that this herb is used in cooking as a spicy and fragrant plant, it is still possible to prepare medicinal drugs from it, but before proceeding with their preparation, it is necessary to consult a specialist.

It should be remembered about integrated approach to the treatment of any disease, and heed the advice of a qualified doctor.

Gardeners, hobbyists herbs, you can often find lush chervil bushes among the beds with dill and parsley. Why not, because growing chervil is a simple and not troublesome procedure. Fragrant bushes from early spring to late autumn will produce spicy greens. In addition, they are not whimsical at all, because they can grow even in the shade of trees, and are not afraid low temperatures. If you decide to plant this plant on your green beds, we suggest using our recommendations. By following them, you will provide households useful vitamins and micronutrients. There are so many of them in green fragrant twigs that chervil is successfully used both in cooking and in folk medicine.

Foreign parsley or what is chervil

Under the mysterious name hides quite common plant from the celery family with a characteristic pleasant aroma. Thanks to him, chervil diversifies first courses, gives an interesting flavor to fish and meat, and even dairy products. Outwardly, it is very similar to parsley bushes, with a lush deciduous, almost upright rosette. However, chervil has much more spicy foliage, besides, it is lighter and thinner. sheet plate can be both with a smooth and jagged edge and even curly. Pinnately dissected leaves grow on long branching stems, the height of which can reach 70 cm. Hollow petioles are most often rounded and even, but there are varieties with weak ribbing.

Depending on the time of sowing, from the end of spring to the end of summer, chervil blooms, revealing umbrella inflorescences of small white flowers. By autumn, small black seeds ripen in their place. Ripening lasts unevenly, so if they are not removed in time, chervil is sown by self-sowing.

The chervil has many names: kupyr, korvel, carefi, cerfolio. It is also known as French parsley for being an essential ingredient. french cuisine, in particular, for the national soup.

There are several varieties of chervil, most of which are intended for cutting. fragrant greenery with an original and complex combination of anise and fennel aromas. Among them are especially popular types of chervil, which differ in the shape of the leaves:

• simple smooth-leaved;
• curly-leaved;
• double curly.

But there are also tuberous varieties: they form a long root crop with edible sweet and juicy pulp. It is similar in appearance to parsnips or white carrots and is good in salads.

Due to the ability to reproduce by self-sowing, chervil is grown as an annual. In controlled cultivation, seeds are sown immediately in open ground. They sprout well, and the bushes can withstand even 12 ° C frost, so there is no need to mess with seedlings. The spicy foliage is harvested in waves, cutting it off about every two weeks.

Let's take a closer look at when, where and how to grow chervil from seeds, as well as the basic plant care measures.

When to sow seeds to have fresh greens until late autumn

The growing season for chervil lasts up to 50 days, after this time the bushes begin to fade gradually. So that the whole season is in the garden fresh herbs, sowing is best done in three approaches:

1. Early spring (March-April, depending on the growing region).
2. Mid-summer (late June - early July).
3. Late summer - early autumn (August-September).

Chervil feels great at home. To have spice in winter, it can be grown as a potted crop on a windowsill.

It is noteworthy that winter crops chervil go to spend the winter green, but in early spring give fragrant leaves. If you decide to control reproduction and collect your seeds, you can do this on bushes planted in early spring or before winter. In the first case, they will bloom already in the current season, in the summer, and in the second - only next spring, in April. This means that the seeds will ripen only by next summer, and this should be taken into account when stocking up on your own planting material.

Spring chervil (meaning sowing time) is usually more compact, up to 35 cm in height. Whereas, as a result of autumn sowing, impressive bushes grow about 70 cm high.

Where will chervil grow?

As already mentioned, this culture is absolutely not demanding on lighting. If there is no free space in the garden, you can sow chervil in the garden under the trees. There he will also increase the deciduous mass. True, in a sunny area it will be more lush and dense, but, as an option, a garden is also suitable.

Regarding the soil, then, like all cultures, he prefers fertile land. Although in vivo the plant survives in poorer soil. However, since the quality and quantity of the crop is important to us, it is advisable to pre-enrich the bed by applying fertilizers. It is not necessary to fill up everything that is on the farm; it is enough to make a digging for each square meter plot:

• rotted manure (at least 3 kg);
• (not less than 40 g);
• potassium salt (not more than 20 g).

Subtleties of sowing seeds

A characteristic feature of growing fragrant chervil from seeds is that the seeds are able to remain viable for a long time. Even 3 years after collection, they almost all sprout. But let's not forget that they contain a large number of essential oils which slows down germination. You can speed up the appearance of sprouts by pre-soaking the seeds. Naturally, for sowing chervil before winter, this procedure will be superfluous.

To prevent diseases, the seeds must be held in a weak solution of potassium permanganate before soaking / sowing.

When making beds, you should also remember that chervil seeds are small. It is enough to deepen them into the soil by 2 cm and do not fall asleep much from above, and even more so do not stomp on the beds. In this case, the row spacing should be at least 30 cm, or even more (for tuberous varieties).

Growing chervil - simple care for spicy beds

Fragrant bushes do not require much attention, while the lion's share of care measures falls on initial period seedling development. The application of fertilizers for planting a crop fully satisfies its need for nutrients. For this reason, in additional top dressing chervil is not needed.

What remains to be done when growing chervil? Quite a bit, namely:

1. Thin out the crops. It is better to do this twice: at the 2 leaf stage, leaving a distance of 10 cm, and when the seedlings are stretched to 5 cm in height. After the last thinning, a distance of 15 cm should remain between the bushes, and for tuberous varieties - from 20 cm.
2. Weed and loosen the soil as needed.
3. Water periodically, remembering that chervil does not tolerate excess moisture well. The foliage begins to turn yellow, and the roots begin to rot.

A month after planting, odorous branches can be cut. It is important to have time to do this before the flowers appear - then their aroma weakens. You can slightly delay flowering and extend the green harvest season by breaking out young flower stalks.

In conclusion, I would like to add that The best way storage of fragrant deciduous chervil - freezing or salting. Some housewives still dry the leaves, but after drying most of their characteristic odor disappears. Even fresh leaves are recommended to be cut just before adding to the dish. Juicy root vegetables are stored, like parsnips, in the cellar. Sow a couple of chervil beds in your home - you won't regret it!

Fragrant chervil belongs to herbs. This plant is also called kupyr, kerbel, zhurnitsa or snack. Chervil is an annual plant, belongs to the umbrella family. Its leaves are light green, pinnately dissected, with a jagged edge, the height does not exceed 40 - 60 cm. The bush of the plant is wide and its dimensions are also about 50 cm.

The plant has gained popularity due to its mild sweetish-spicy taste and delicate spicy aroma, reminiscent of the smell of anise. Chervil possesses these properties because it contains essential oils found in the leaves, and also contains a large number of various minerals.

In addition, it contains many vitamins, including vitamins A and C, glycosides, rutins, carotene, as well as elements such as magnesium and iron. Fragrant chervil is a mid-season plant, it can be used as a seasoning in the kitchen a month after planting. Leaves are used for food fresh, collecting them before flowering.

Landing, care

The agrotechnics of growing this crop is not complicated, it is cold-resistant and not demanding on growing conditions. For fragrant chervil, a site in the sun or in partial shade is suitable. Own experience suggests that the best place for him is still partial shade.

The culture is completely undemanding to the soil, although, of course, it grows better on fertile soil.

The ideal option for planting would be wet loose fertile soil in which water will not stagnate.

If you have clay and loamy soils on the site, then they need to be mixed with sand and organic matter added: humus or compost.

When sowing, seeds are slightly pressed into moist soil to a depth of 0.5 cm and are not even sprinkled on top. It is noticed that the seeds germinate faster at temperatures below 15 degrees. When sowing, a distance of 15–20 cm is left between rows. When shoots appear, they are thinned out, leaving 10 cm between them in a row.

Surplus shoots can be transplanted to another place. So that throughout the summer there is fresh greenery, every two weeks the seeds can be planted in the garden. Standard care for green crops is weeding, watering, loosening, top dressing. For top dressing, you can use a liquid infusion of summer herbs and nettles.

The soil must be kept constantly moist. It is advisable to remove emerging buds on the stem in order to delay flowering and preserve the nutritional suitability of the leaves, which are used in dishes only before flowering.

To grow a crop of chervil in early spring, it can be sown before winter.

Winter sowing is carried out in rows at the end of September. Cover the beds for the winter nonwoven fabric or pawpaw. Chervil at favorable conditions well propagated by self-seeding. Therefore, once planting this annual plant, you can not worry about its reproduction.

To do this, you just need to leave a few peduncles. This fragrant crop can be grown not only in the beds in the garden or vegetable garden. It grows well in pots on cool, shady windowsills and balconies.

Usage

Sometimes chervil is planted in the beds along with lettuce. The aroma of essential oils repels pests such as aphids, ants, slugs from this crop. The culture is widely used in folk medicine for beriberi in early spring, in the treatment of gastrointestinal diseases.

In cooking, chervil greens are used to decorate dishes, in salads, as a seasoning for meat, vegetable, egg dishes, as well as to flavor dairy products: cottage cheese, cheese, mayonnaise.

Fragrant chervil can be grown all year round- in the summer in the garden, and in the winter on the cool windowsill of the house.

Video: Fragrant chervil, cultivation